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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 lrg Garlic cloves, minced
- 3 c. Canned vegetable broth
- 1 c. Lentils, rinsed, picked over
- 8 ounce Red-skinned potatoes, cut into 1/2-inch pcs
- 1 x Lemon
- 6 ounce Torn fresh spinach leaves, (about 8 c.)
- 1/4 tsp Cayenne pepper
- 1/4 c. Minced fresh mint Crumbled feta cheese, (optional)
Direcciones
- Heat extra virgin olive oil in heavy large saucepan over medium heat. Add in garlic and stir 30 seconds. Add in vegetable broth and lentils; bring to boil. Reduce heat, cover and simmer 10 min. Add in potatoes; cook uncovered till potatoes and lentils are tender, stirring occasionally, about 15 min.
- Meanwhile, grate 1/2 tsp. peel from lemon; squeeze sufficient juice from lemon to measure 2 Tbsp.. Add in lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer stew till spinach wilts and is cooked through, about 2 min. Fold in mint. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over low heat before serving.)
- Spoon stew into large soup bowls. Sprinkle feta cheese over, if you like.
- 2 Servings; Can Be Doubled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1087g | |
| Calories 994 | |
| Calories from Fat 263 | 26% |
| Total Fat 29.75g | 37% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2932mg | 122% |
| Potassium 2612mg | 75% |
| Total Carbs 132.73g | 35% |
| Dietary Fiber 62.9g | 210% |
| Sugars 11.22g | 7% |
| Protein 53.74g | 86% |
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